Steaming: See how ingredients are arranged and checked during steaming. Examples include Steamed flower rolls, Steamed pumpkin, Pan-fried dumplings. Open a full recipe for ingredients and the complete method.
Maintain steady steam over medium heat and keep water in the pot. Follow the package whether its time is shorter or longer than this general check timer. Open one roll to check that the center is hot through with no cold, firm core; continue steaming if needed. Start a 15 min check-in after the water boils and steady steam forms.
The rolls are hot through to the center and the pot has not boiled dry.
Carefully place the dish in the steamer, cover and maintain steady steam. At the check point, test the thickest piece with a skewer. Continue if it does not slide through easily. Start a 15 min check-in after placing the pumpkin over boiling water and covering.
A skewer slides easily through the thickest part.
Start a 8 min reference check when the water boils; the complete package method and cooking time govern, whether shorter or longer. Open the lid away from you and add hot water if needed. A browned base does not prove the filling is cooked; check the package’s center-doneness requirement.
The filling meets the package cooking requirement before the pan dries out.
Use oven mitts to place the dish in the steamer and cover. Once steady steam returns, set a 10 min check and keep water in the pot. Check the thickest flesh away from bone for at least 63°C with a thermometer; larger fish need longer.
The thickest flesh reaches 63°C, is opaque and separates easily.
Keep steamer water below the rack and place the covered bowl securely. Bring to a boil, reduce to steady gentle steam and set a 4 min first check. Continue while the center is liquid; finish only when fully set and at least 71°C.
The center is fully set at 71°C or above, with no liquid raw egg.
Once steady steam returns, set a 8 min check. Measure the filling center of the largest shumai for at least 71°C; shrimp should be pearly and opaque. Continue steaming if needed and keep water in the pot.
The pork center reaches 71°C, the wrapper is cooked and shrimp is opaque.
Bring steamer water to a boil below the basket. Arrange thin noodles loosely and coat with about five eighths of the cooking oil. Once steady steam returns, set a 15 min check and keep steam paths open.
Steam has warmed and softened the noodles somewhat without forming a thick clump.
Refill the steamer safely, arrange noodles and vegetables loosely and set a 15 min check once steam returns. Noodles must have no hard centers and the thickest pork must reach 63°C. Continue if needed without letting the pot dry.
The noodles have absorbed the sauce without hard centers and the pork reaches 63°C.
Spread ribs in a shallow heatproof dish, preferably in one layer without thick piles. Place over boiling water and set a 18 min first check once steady steam returns, maintaining steam and watching the water level.
Ribs are spread across the shallow dish with juices gathering around them.
Place the dish securely over boiling water and cover. Set a 1 hr first check when steady steam resumes. Maintain steam and watch the water level, carefully adding hot water along the pot side as needed; never let it boil dry.
Rice granules swell around the pork and juices gather in the dish.
Bring the steamer to a boil. Arrange chicken on a heatproof plate with steam circulation. Cover and start a 20 min check once steady steam returns. Probe the thickest meat away from bone for 74°C, continuing if needed.
Thickest chicken meat reaches 74°C.
On low heat, start a 5 min check and maintain steam. Lift out the thickest shrimp and cut it open: flesh should be pearly white and opaque. Continue heating if needed; red shells alone are insufficient.
Thickest shrimp flesh is pearly white and opaque.
Bring the steamer to a boil, securely add the shrimp plate and cover. Start a 3 min check when steady steam returns, keeping water in the pot.
Shrimp heats in steady steam.
Put ribs and peel in the covered bowl with enough hot soup water to cover the ribs while remaining below its safe fill line. Add outer-pot water and fit the bowl securely as directed. Once the outer water boils and steam is steady, set a 1 hr 30 min check and prevent the outer pot from drying.
The bowl heats securely with safe water levels and steady steam.
Keep steamer water below the plate within the safe fill line. Steam pumpkin in a heatproof dish over boiling water, monitoring and safely topping up hot water to prevent the pot drying out, until a skewer easily passes through its thickest part. Remove with mitts and, once safe to handle, scoop out and mash the flesh.
The pumpkin flesh is tender and mashed.
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